Oven-Roasted Snapper With Vegetables - cooking recipe

Ingredients

1 (4 lb.) red snapper, cleaned and scaled
3/4 c. dry white wine
sea salt or kosher salt
1 lemon, sliced crosswise in 1/4-inch slices
1/2 c. + 2 Tbsp. olive oil
2 lb. small new potatoes, peeled and sliced thin (1/4 inch)
2 medium onions, coarsely chopped
1 large red bell pepper, sliced in 1/4-inch strips
1 large green pepper, sliced in 1/4-inch strips
1 tsp. saffron threads, crumbled
1 medium tomato, sliced crosswise 1/2 inch thick
2 Tbsp. dry bread crumbs

Preparation

Soak saffron in wine, mixed with bread crumbs.
Rinse fish inside and out and pat dry with paper towels.
With a sharp knife, make 3 deep vertical slashes, almost to the bone, on both sides of fish.
Sprinkle a little salt over each lemon slice and press a slice into each of the slashes.
Tuck remaining lemon slices into the belly cavity.